forum: Food & Drink

Re: Whats For Supper?

I combined two of my favorite preparations of pork roast to make something truly amazing. So proud of myself. It's a Jack Daniel's whiskey barrel wood chipped smoked pork roast with bbq rub and stuffed with lemon and sage. The BBQ and smoke outside worked really well with the lemon and sage inside!

Re: Whats For Supper?

joobes wrote:

I have no idea how this will turn out.... The crust recipe says to add some mayo but neither of us like it so I'm just leaving it out I just hope it will turn out OK

Hi Joobes, I'm guessing, rightly or wrongly, that the mayo acts like "glue" to stick on the crust (not having seen the recipe). But if its pesto, rather than a crumb, it *might* stick itself ... not sure ... sorry if I've confused you .

Preheat oven or toaster oven to 400F/200C. Spray individual casserole dishes with non-stick spray or olive oil (or use one large casserole dish if you don't have individual ones.) Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won't cook before the crust topping gets too brown.)

Use a large chef's knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.

Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.

Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. (I baked the fish pieces in the photo for 13 minutes.) Serve hot.

Recipe copy and pasted from Kalyn's kitchen.I'm using walnuts in my dish instead of pine nuts as we have lots in

Re: Whats For Supper?

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